1. Beat eggs and milk together in a large sauce pan. Add honey. Cook over low heat, stirring constantly until thickened (approximately 10 minutes). Mixture should smoothly coat the spoon. Cool, then add cream and vanilla. Refrigerate overnight. Put the bowl from the ice cream maker into the freezer overnight.

2. Pour into ice cream maker and turn on. Churn about 30 minutes. If you want harder ice cream, scoop into a container and put into the freezer until it reaches desired consistency.

Yield: 1 quart

We think this is from the Donvier Ice Cream Cookbook

This was delicious! We had soft serve ice cream tonight, and tomorrow we’ll get to have more that has hardened to a regular ice cream consistency. The only negative thing I can say is that I wish I had used more honey so the flavor was more pronounced.